Veal with Mushrooms

Pat the veal dry and cut into bite-sized pieces or strips. Peel the onions and dice them finely. Clean the mushrooms (do not wash) and remove the stems. Set the caps aside.

Heat some oil strongly in a large pan or Dutch oven. Sear the meat in batches until browned. Remove from the pan and set aside. Season with salt and pepper.

Reduce the heat and add half of the butter to the pan. Sauté the diced onions until translucent. Deglaze with white wine and scrape up any browned bits. Let the wine reduce almost completely.